While most people consider an artichoke a vegetable, it’s actually a flower bud from a thistle plant. This edible flower bud is pretty incredible because it has about 25% of your daily recommended fiber, including inulin (a prebiotic), plus antioxidants and vitamin C.
My family and I are adding different vegetables to our plates because we want to change things up a bit. My husband and I both like to cook and lately we are bored with our usual go-to dishes. To add some variety, I decided to roast artichokes and serve them as an appetizer. This incredibly easy recipe takes about 20 minutes to prep and an additional 40 minutes to cook.
Selecting Fresh Artichokes
Preparing an artichoke is simpler than you may think. First you need to make sure you buy good ones. Fresh artichokes should have deeply colored leaves which are tightly gathered together. If you give it a squeeze, it should squeak a little. Finally, it should feel heavy for its size because it has retained its natural moisture. As an artichoke ages, it will dry out and feel lighter. Don’t worry about the size of the artichoke, it doesn’t impact the taste. The only thing a smaller artichoke will do is cook more quickly.
Quick Preparation
Follow these simple steps for an amazing culinary delight:
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It’s your choice on whether you’d like to cut the stem (I do.) If you’d like to keep it on, peel it to get to the softer inside.
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Remove a few of the brachts (petals) near the base of the stem. They will be tough and there’s nothing delicious here.
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The tips of the brachts are sharp and thorny. Cut off the top of the artichoke (about half an inch) with a sharp knife. Then, use kitchen shears to easily trim the tips from any other leaves.
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Cut the artichoke in half lengthwise.
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If you have a serrated edge spoon (grapefruit spoon), you’ll be able to make quick work of removing the fuzzy choke inside the middle. It looks like hair and is a choking hazard, hence the name. Otherwise, you can use a paring knife to remove it.
Wrap It Up
Take a whole clove of garlic (skin removed) and place it inside the artichoke where the choke was. Removing the choke makes the perfect pocket for the garlic to roast in and distribute its flavor.
Next, place the artichoke on a piece of aluminum foil which is big enough to wrap around it entirely. The foil is going to seal in the moisture as everything roasts.
Season with a light drizzle of olive oil and a dash of fresh squeezed lemon juice before sealing up the foil. Depending on how your feeling, you can add a sprinkle of parmesan cheese, too.
Place the foil packets on a baking sheet in the oven at 400 degrees for 40 minutes.
Once they are cool enough to handle, you have a delicious and exotic looking appetizer to make any weeknight dinner seem a little more luxurious.
How Do I Eat This?
Eating an artichoke requires getting your hands dirty just a little bit.
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Pull off the outer leaves, place them in your mouth with the inner portion touching your tongue, and scrape off the “meat” toward the bottom of the petal with your teeth.
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Repeat until all of the leaves are removed. You’ll be left with the artichoke heart.
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Cut the heart into pieces. So delicious!
The Artichoke
Thistle Flower
In case you’re wondering, here’s what an artichoke will look like if allowed to bloom. Such a pretty flower!
Did You Make This Recipe?
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